21
4 eggs
3 cups grated carrots
1 teaspoon cinnamon
1. Grease 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Dust with flour and shake out excess. Set covered pot
on base and preheat at Setting #5(High) while mixing ingredients.
2. Into mixing bowl, sift flour, sugar, baking soda and salt. Add vegetable oil and stir until ingredients are moistened. Add eggs one at
a time, beating well after each egg is added. Stir in grated carrots and cinnamon until evenly mixed. Pour batter into pan. Place pan in
pot.
3. Cover and bake at Setting #5(High) for 2 hours. Do not remove cover during this time. To test for doneness at end of recommended
baking time, insert a metal cake tester in several places including center of cake. If cake tester comes out clean, cake is done. If batter
clings to cake tester, continue baking for 15-minute intervals. Remove cake from pan and cool on rack. Frost with softened cream
cheese, if desired. Males a 1½ pound cake.
Banana Bread
2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
½ cup shortening
1 cup(¾-pound or 2 medium) mashed bananas
2 eggs
½ cup chopped walnuts
1 teaspoon grated orange peel
1. Grease a 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Dust with flour and shake out excess, Set covered pot
on base and preheat at Setting #5(High) while mixing ingredients.
2. In large mixing bowl, combine flour, sugar, baking powder, salt, baking soda, shortening, bananas and eggs. Beat at medium speed
until evenly blended. Stir in walnuts and orange peel, Pour batter into pan. Place pan in pot.
3. Cover and bake at Setting #5(High) for 2 hours. Do not remove cover during this time. To test for doneness at end of recommended
baking time, insert a metal cake tester in several places including center of bread. If cake tester comes out clean, the bread is done. If
batter clings to cake tester, continue baking for 15 minute intervals. Remove bread from pan and cool on rack. Makes a 1½-pound loaf.
Gingerbread
1 15-ounce package gingerbread mix
1. Grease a 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Dust with flour and remove excess. Set covered pot
on base and preheat at Setting #5(High) while preparing mix.
2. In a mixing bowl, prepare gingerbread mix following package directions. Pour batter into pan. Place pan in pot.
3. Cover and bake at Setting #5(High) for 1 hour and 15 minutes. Do not remove cover during this time. To test for doneness at end of
recommended baking time, insert a metal cake tester in several places including center of gingerbread. If cake tester comes out clean,
the bread is done. If batter clings to cake tester, continue baking for 15-minute intervals. Remove gingerbread from pan. Serve warm or
cooled with whipped cream or lemon sauce. Makes 10 servings.
HOT BEVERAGES
Hot Chocolate
8 cups water
¾ cup sugar
8 cups milk
¾ cup chocolate syrup
¼ teaspoon salt
1. Pour water into pot and cover. Heat on electric or gas range top heating unit over medium-high heat until water comes to a boil
(about 5 minutes). Remove pot from range and place on base.
2. Add sugar and salt and stir until completely dissolved. Add milk and chocolate syrup. Stir until evenly mixed. Cover and heat at
Setting #5(High) for about 1 hour or until chocolate reaches 170ºF. Reduce heat to Setting #2½(Keep Warm) for serving. Serve in cups
and top with whipped cream or marshmallows. Makes 20 6-ounce servings.
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